SOUS CHEF

Paycom; Dallas (TX); Presencial; USD 70.000 - 95.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Hotel discounts

Health benefits

Retirement savings plan

Descripción de la vacante

Hotel ZaZa Dallas is seeking a hands-on Sous Chef to lead a high-volume luxury kitchen. You will supervise staff, ensure recipe fidelity, and maintain impeccable food safety standards while delivering memorable dining experiences.

The ideal candidate has strong leadership, culinary expertise, and a track record of excellence in luxury hotels or resorts. Evening shifts, weekends, and holidays are required; growth and training are emphasized.

Formación

• 3–5 years of culinary leadership experience in hotel, resort, or luxury dining.
• Experience in banquet and large-scale catering preferred.
• Knowledge of cost control, menu engineering, and labor management.
• Food Handler Certification or ability to obtain certification preferred.
• Culinary training or degree preferred.

Responsabilidades

• Review staffing levels, schedules, and uniform compliance.
• Monitor daily production sheets and food prep for all meal periods.
• Verify quality, consistency, and flavor of all menu items.
• Ensure proper mise en place and timely execution for breakfast, lunch, dinner, and following day.
• Train and mentor kitchen staff on menu items, plating standards, and sanitation.
• Conduct daily pre-shift meetings and regular performance check-ins.
• Ensure consistent plate presentation and adherence to recipe specifications during peak periods.
• Maintain high standards of cleanliness and food safety in all kitchen and storage areas.
• Oversee proper storage, labeling, and rotation of products.
• Coordinate banquet production with the Executive Chef for accurate, timely delivery of items.
• Prepare stocks, bases, and sauces for large-scale events.
• Lead kitchen operations in the absence of the Executive Chef.
• Assist in food cost management, waste reduction, and inventory control.
• Collaborate on seasonal menu development and dish innovation.
• Coordinate with other chefs for continuity across shifts.
• Conduct monthly training classes to support culinary growth and safety.

Conocimientos

Leadership

Culinary leadership

Communication

Team management

Food safety

Menu development

Educación

Culinary degree

Descripción del empleo

Location: DallasReports To: Executive ChefExperience Required: Prior culinary leadership experience in a luxury hotel, resort, banquet, catering, or hospitality environment.Markets: DallasAbout Hotel ZaZaHotel ZaZa is a collection of luxury boutique hotels recognized for delivering exceptional guest experiences through distinctive accommodations, personalized service, and attention to detail. At Hotel ZaZa Dallas, our associates are passionate about creating memorable moments and exceeding guest expectations in every interaction.We are seeking a talented, organized, and results-driven Sous Chef to join our Culinary team. The ideal candidate is a hands-on leader who thrives in a high-volume environment, demonstrates exceptional culinary skills, and has a passion for delivering memorable dining experiences.Position OverviewKey ResponsibilitiesReview staffing levels, schedules, and uniform compliance.Monitor daily production sheets and food prep for breakfast, lunch, dinner and the following day.Verify quality, consistency, and flavor of all menu items.Ensure timely and complete mise en place for all meal periods.Train and mentor kitchen associates on menu items, plating standards, and sanitation.Conduct daily pre-shift meetings and regular performance check-ins.Ensure consistent plate presentation and adherence to recipe specifications during peak periods.Maintain high standards of cleanliness and food safety in all kitchen and storage areas.Oversee proper storage, labeling, and rotation of products.Coordinate banquet production with the Executive Chef to ensure accurate, timely delivery of menu items.Prepare necessary stocks, bases, and sauces for large-scale events.Oversee timely execution and delivery during service.Act as the primary kitchen leader in the absence of the Executive Chef, ensuring seamless kitchen operations and communication across departments.Assist in food cost management, waste reduction, and inventory control.Collaborate on seasonal menu development and dish innovation.Liaise with the other chefs for continuity across shifts.Maintain open communication with front-of-house, stewarding, and banquet departmentsConduct monthly training classes with team members to support culinary growth, safety practices, and operational excellence.Passion for culinary excellence and guest satisfaction.Strong leadership and team development skills.Comprehensive knowledge of banquet and catering operations.Strong organizational and time-management abilities.Ability to prioritize multiple events and deadlines simultaneously.Excellent communication and interpersonal skills.Strong attention to detail and commitment to consistency.Ability to perform effectively in a fast-paced environment.Professional appearance and demeanor.Ability to lead by example and maintain a positive team culture.Dependable attendance and punctuality.Preferred QualificationsMinimum of three to five years of culinary leadership experience in restaurant, hotel, or resort operations.Luxury hotel experience preferred.Previous experience as a Banquet Chef, Sous Chef, or Executive Sous Chef.Strong understanding of food costing, menu engineering, and labor management.Knowledge of large-scale event production and culinary logistics.Food Handler Certification required or ability to obtain certification.ServSafe Manager Certification preferred.Culinary degree or formal culinary training preferred.Physical RequirementsAbility to stand and walk for extended periods during scheduled shifts.Ability to bend, stoop, reach, push, pull, and lift regularly.Ability to lift and carry food products, equipment, and supplies weighing up to 50 pounds.Ability to work in hot, humid, and fast-paced kitchen environments.Ability to safely operate commercial kitchen equipment and tools.Ability to work extended hours during high-volume events and peak business periods.Work EnvironmentCommercial kitchen environment.Frequent interaction with culinary team members, service staff, managers, vendors, and guests.Exposure to temperature variations, including ovens, grills, fryers, walk-in coolers, and freezers.Fast-paced hospitality environment with varying levels of activity.Evening shifts required, including weekends, holidays, and special events.Professional appearance and grooming standards consistent with Hotel ZaZa expectations.Compensation and BenefitsHotel ZaZa offers a competitive compensation package, which may include salary, bonus opportunities where applicable, health and welfare benefits, paid time off, retirement savings plans, employee assistance programs, and hotel discounts, subject to eligibility requirements and company policies.Why Join Us?At Hotel ZaZa, we don’t just offer jobs, we offer careers that inspire. Be part of a brand that celebrates individuality, creativity, and excellence in every detail.No Job Description for a position can possibly include all duties, which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. Hotel ZaZa is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees and applicants without regard to race, color, religion, gender/sex, sexual orientation, disability, national origin, age, or veteran status. Hotel ZaZa is committed to providing reasonable accommodations to qualified individuals with disabilities throughout the application and employment process. Applicants requiring accommodation should contact Human Resources. Hotel ZaZa also participates in E-Verify to confirm the employment eligibility of all newly hired employees.